HB&B Blog — New England IPA

Fundamentals #94 — Track Down Is The New Up New England IPA

IPA Manchester Matthew Curtis New England IPA Track Brewing Co

Fundamentals #94 — Track Down Is The New Up New England IPA

Sometimes I’ll try and convince myself that I’m bored of NEIPA. That, somehow, I’m better than it. That my taste has become too sophisticated, my palate transcending to a plane far beyond the physical realm where I sit and enjoy my crispy lagers, while leaving the proletariat to their juice. But there’s always a beer to draw me back in and remind me that when done well, like any beer style, NEIPA can be delicious. And, holy shit, this bad boy, Down is the New Up from Manchester’s Track Brew Co, ticks all the boxes. Then it grabs someone else's paper and ticks...

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Fundamentals #43 — Signature Brew Reverb New England IPA

Fundamentals IPA Matthew Curtis New England IPA Signature Brew

Fundamentals #43 — Signature Brew Reverb New England IPA

Long before I entered the beer industry, I wanted to be a record producer. A childish pipe dream, perhaps. But still I went to University and took a degree in sound engineering. I was even quite good at it (IMO.) But alas the call of beer led me away from the music career that could have been. Which was probably for the best really. What studying sound engineering has never taken away from me is how it changed the way I listened to music. I don’t hear songs, I hear individual tracks. Each treated with an array of different tools...

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The Beer Lover’s Table: Falafel Pita Sandwiches & Abbeydale Brewery Huckster NEIPA

Beer Lover's Table Claire Bullen IPA NEIPA New England IPA

The Beer Lover’s Table: Falafel Pita Sandwiches & Abbeydale Brewery Huckster NEIPA

Late last year, while sheltering from a Philadelphia snowstorm, I ate the best falafel of my life. Incongruous, but true. The setting was Goldie — a restaurant which is owned by the Michelin-starred chef Michael Solomonov, but which itself is humble and small, easy enough to walk by without noticing. At Goldie, the falafel were only $7 and came tucked inside a still-warm pita, complete with all the fixings. They weren’t the dried hockey pucks that lurk in so many sorry wraps — instead, these falafel were light, airy, vividly green on the inside and shatteringly crisp of skin. I’ve...

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